Vegan vanilla & butterscotch ice 'cream'

Instructions

1. Combine the almond milk, vanilla bean seeds and agave syrup in a medium bowl.
2. Pour the mixture into an ice cream machine and churn for 1 hour or until thick and creamy (see cook’s tip). Transfer to a freezer-safe container and freeze until needed.
3. Remove from the freezer 15 minutes before serving. Drizzle over butterscotch syrup over the ice ‘cream’ to serve.